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Description

Delicious cookies that are chocolatey and nutty but still very soft and chewy. Everyone compliments me on these!

Ingredients

1-½ cupFlour

1-¼ cupUnsweetened Cocoa Powder

½ teaspoonsSalt

1 teaspoonBaking Soda

1 teaspoonBaking Powder

1 cupUnsalted Butter

1 cupBrown Sugar

¾ cupsWhite Sugar

½ teaspoonsVanilla Extract

2 Eggs

½ cupsHeavy Cream (optional)

¾ cupsWhite Chocolate Chips

¾ cupsDark Chocolate Chips

½ cupsMacadamia Nuts

Preparation

1. Hint! Put butter and eggs out for 15-20 minutes before baking so they are room temperature for baking.
2. In a medium sized bowl mix flour, cocoa powder, salt, baking soda, and baking powder together and set aside.
3. In the large bowl of your stand mixer using the paddle attachment, cream together the butter, brown sugar, white sugar, and vanilla until creamy.
4. Add eggs, one at a time and mix until smooth and creamy.
5. Slowly add in flour/cocoa mixture until fully incorporated. The mixture should be a thick, dark brown, and slightly sticky. If the mixture is too dry, add up to 1/2 cup heavy cream and mix slowly until the mix is smooth and creamy.
6. Fold in the chocolate chips and macadamia nuts until mixture is has a consistent texture. Cover the bowl with a sheet of plastic wrap.
7. Refrigerate the dough a minimum of 2 hours but overnight is ideal.
8. Preheat oven to 375 F. Using a small spoon, make 1-2 tablespoon-sized balls and place on baking sheets that you’ve lined with parchment paper. They spread quite a bit so space them about 2 inches apart.
9. Bake 11-13 minutes until edges are hard. (Note: I bake at altitude and most my recipes take longer than at sea level so check your cookies at 10 minutes to see if they are done!)
10. When done remove the pans from the oven. Let cookies sit 5-10 minutes on cookie sheet, then remove them from the pan and cool on a rack.